Cheese Crackers

Makes about 4 dozen

1 cup all-purpose flour

2 teaspoons cornstarch

¼ teaspoon salt

6 tablespoons cold butter, cut into pats

1 ½ cups shredded old cheddar cheese

3–4 tablespoons cold water

Sea salt, optional

In a food processor, pulse together the flour, cornstarch, and salt.

Add in the butter and pulse 5 or 6 times to combine and chop in the butter. Toss in the cheese and pulse 2 to 3 times to combine.

Pour in 3 tablespoons of water and pulse into a crumbly dough, adding another tablespoon of water, if needed. The dough should be crumbly but hold together when squeezed in your hand.

Turn the dough out onto a work surface and knead once or twice into a ball. Divide into four equal pieces and roll each into a log. Wrap in plastic wrap and store in the fridge overnight or for up to 1 week. Alternatively, store in the freezer for up to 3 months.

When ready to bake, heat your oven to 350ºF and line a sheet pan with parchment paper. Thinly slice a log of chilled or frozen dough into 12 to 15 rounds and place on the prepared pan.

Sprinkle the tops of the crackers with sea salt, if using, and bake for 16 to 20 minutes or until crisp.

Cool completely and store in a zip top bag for up to 2 days.  I like to leave mine slightly open to ensure the cracker stay crisp.